Chawla\ Black Eyed Beans Gravy

A Simple Curry to kick-start this month…….I had planned to prepare something for the Indian Cuisine Series I have started but things have been a bit busy here so maybe the next post will be linked to that. The Last some days i have thought a lot about the reason for me to start blogging, I have been following many food blogs from quiet some time, and always wanted to have a food blog of mine and finally do have one but after posting some recipes I was struck,I had to stop myself and think about it, like I wanted my blog to reflect me and it does in a sense but i wanted more from it. Sometimes I am a very lazy cook and hate the thought of entering the kitchen and cooking something……so the blog was a challenge for me to enter the kitchen to stir up new recipes and share it with you all. The Idea behind the Indian Cuisine Series was that, I wanted to push myself to try up new recipes which I have never heard of or have prepared it in my kitchen. Hope that I do succeed in that.

Lets go to the recipe i am sharing with u all 2day, at home we call it as chawla ki subzi, it is also called as black-eyed beams or Lobia.

Chawla\ Black Eyed Peas Gravy

Ingredients

Chawla\Black Eyed Beans 1cup

Oil 2 tbsp

Jeera 1tsp

Hing a pinch

Onion 1 finely Chopped

Haldi 1/4 tsp

R.Chilli Powder 1 Tbsp

Dhaniya Jeera Powder 1tsp

Salt To taste

To make a paste

Tomatoes 2 Big ones

2 Cloves Garlic

Fresh Grated Coconut 2tbsp( Even 2 Tbsp of malai will do)

Kitchen King Masala 1 tsp

A fer sprigs of Coriander leaves

Method

1.Soak Chawla overnight or if in a hurry soak it in hot water for an hour.(I Usually forget to soak them at night so hot water is my trick)

2. Heat Oil In a pressure cooker, add Jeera, hing and then add chopped onions, saute them till they turn a bit light brown in color.

Good luck on finding your voice as a blogger. Only advice, be personal, tell about the people you feed, the people who fed you, why you like and what you would change. Any book can give a recipe… Bloggers tell the stories behind a recipe.

And Indian food is perfect to tell a little history about. Speaking as an ugly American, I know the ingredients, but I have no idea of the history, how the spices came to be associated with India, etc.

And I like this photo alot. It is a difficult subject to make good to begin with (anyone can make a chicken glow, a pot of mostly liquid is really hard. I think you did terrific with the antique look pot and the bread on the side.

Possibly put a white tablecloth on the table and something in the background (plants, onions, something fresh, something dried). But then you risk cluttering up your simple elegant photo. I usually shoot at least two different angles, backgrounds… sometimes more. I once spent 2 hours shooting a chocolate chip cookie.

I hope you don’t get tired of blogging, Indian food is up and coming in the states. you could get very popular.